Commis (Food Handler)

 Prepares and properly garnishes all food orders as they are received in accordance with menu specifications,

insuring proper plate presentation

 Prepares sauces, soups and hot entrees; controls the positioning and rotation of foods and ensures proper

plate presentation

 Adheres to company standards of food quality, preparation, recipes, and presentation

 Supervises the proper set-up of each item on menus and insures their readiness

 Works with the Chefs in the kitchen to ensure seasoning, portions, and appearance of food

 Stores unused food properly

 Follows proper safety, hygiene, and sanitation practices established by the FS department.

 To carry out any other duties as directed by your senior chef and the exe chef.

 Ensures readiness and makes priorities in case of last minute changes to reservations

 Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the

section in a file which is kept at the section at all times for reference

 Co-ordinates job tasks with staff in own section

 Helps employees to achieve optimum quality

 Knows how to follow applicable laws regarding food safety and sanitation

 To ensure that in the kitchen :

o All sections are set up for service

o All food items have been labelled and dated.

o All food items are covered and re-stocked at the end of the night

o The kitchen is kept clean and tidy at all times